Turkey Breast - need advise

Four hrs,above 40º,produces toxins.

This is a potentially deadly chemical.

Cooking it does not make it go away,just like heating rat poison.

What is the cost of the breast,versus the trip to the hospital?

That said,it seems that it was cooking,and the temps seem to be in the safe range.

If you brined it with a Tenderquick type preservative,it is probably fine.

On the forum,I can't recommend you eat it,but I'll leave that judgement to you.

Hang in there.

Thanks Tom! I always appreciate your advice. I think maybe it should be ok - the door was barely cracked and not all the way open so I guess an internal temp of over 100 after just 2.5 hours really isn't all that bad - I've cooked a ton of poultry but for some reason poultry makes me nervous. I used smokin okie's holiday brine w/tenderquick for the brine.

Jim - Do what you feel is best. I always use the old cliche - "When in doubt, throw it out."

In the end I think the door being open did almost a jerky effect and dried it out to no end - I chunked it. Safe than sorry is best.

oh well - reason to smoke another one..lol

Thanks again fellas!

Jim